Go Back Email Link
–+ servings

Harissa Kidney Beans Stuffed Pita with Beets

No ratings yet
This delightful dish features warm whole wheat pita pockets, generously stuffed with protein-packed kidney beans, earthy roasted beets, and crisp asparagus, all generously coated in a spicy harissa sauce. It’s cut in half for easy eating and pairs beautifully with a simple side salad sprinkled with cracked black pepper. Feel free to play around with the ingredients based on your preferences—add more veggies or even a dash of your favorite spice!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Lactose-Free
Cuisine: Global (Mediterranean-inspired)
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 whole wheat pitas
  • 400 g canned kidney beans, drained and rinsed
  • 200 g roasted beets, peeled and diced
  • 150 g asparagus, trimmed and cut into 2.5 cm pieces
  • 3 tbsp harissa paste
  • 2 tbsp olive oil
  • to taste Salt
  • to taste Black pepper
  • Fresh cilantro or parsley for garnish optional
  • A squeeze of lemon juice optional

Equipment

  • Heatproof mixing bowl
  • 20 cm (8 inch) square baking tray
  • Pot for boiling asparagus
  • Chef's knife

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. In a mixing bowl, combine the drained kidney beans, diced roasted beets, and cut asparagus. Add the harissa paste, olive oil, and season with salt and black pepper. Mix well to coat.
  3. Spread the mixture evenly on a baking tray and roast in the preheated oven for about 20 minutes, until the asparagus is tender and the mixture is heated through.
  4. While the filling is roasting, gently warm the whole wheat pitas in a separate pot over low heat or in a toaster.
  5. Once the filling is ready, remove it from the oven and allow it to rest for about 5 minutes.
  6. Carefully open the pitas and stuff them generously with the harissa kidney bean mixture.
  7. Optional: Garnish with fresh cilantro or parsley and a squeeze of lemon juice before serving.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 12gFat: 8gSodium: 340mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

Feel free to substitute the kidney beans with black beans or chickpeas if you prefer a different taste or texture.
If you enjoy a little more heat, adding extra harissa or a dash of chili flakes can amp up the flavor!
Leftovers can be stored in an airtight container in the fridge for up to three days.
Reheat gently in the oven or microwave before serving.
Enjoy your delicious and hearty stuffed pitas!

Tried this recipe?

Let us know how it was!